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Cocktail Pods: Colorful Classics, Fresh Ways to Imbibe. WTF - Ep. 180

Sodium Alginate + Calcium Chloride Value Pack


  • Value pack of 50g each Sodium Alginate and Calcium Chloride.
  • This value pack contains both Sodium Alginate and Calcium Chloride, which are used in Molecular Gastronomy to turn liquids into flavor pearls.
  • This spherification technique is taught in an online video course, access to which is included with this package.
  • This is the easiest way to get started with one of the most popular Modernist Cooking techniques.
Returns: 30 days refund. 180 days exchanges & store credit (view details).



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Sodium Alginate is extracted from brown seaweed. It is used as a stabilizer for ice cream, yogurt, cream, and cheese. It acts as a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products. It is a hydration agent for noodles, bread, cool and frozen products. In the presence of calcium and acid mediums, it forms resilient gels. It is a cold gelling agent that needs no heat to gel. It is most commonly used with calcium lactate or calcium chloride in the spherification process.

Calcium Chloride is a salt of calcium and chlorine. It is used as a sequestrant and firming agent. Calcium chloride is one of the primary ingredients in direct spherification. It is used in the setting bath to activate the sodium alginate. Due to it's extremely salty taste, it should not be used in reverse spherification.

Other Details

Dietary Attributes:
Plant-Based, Gluten-Free, Kosher (OU), Vegan
Documentation - Sodium Alginate:
Documentation - Calcium Chloride:
Ingredient List:
Sodium Alginate, Calcium Chloride